Carrot Cake 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon

ground cinnamon 4 eggs 2 cups white sugar 2 teaspoons vanilla extract 1 1/4 cups vegetable oil 2 cups grated carrots 1/2 cup sweetened flaked coconut 1 cup raisins Directions Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking di sh or 10 inch Bundt pan with cooking spray. In a medium bowl, stir together the flour, baking powder, baking soda, salt, cin namon . Set aside. In a separate larger bowl, mix together the eggs, sugar and v anilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, coconut, and raisins. Po ur the batter into the prepared pan, and spread evenly. Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean. Glaze 1/2 cup butter 1 cup white sugar 1/2 cup buttermilk 1 teaspoon vanilla extract For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bri ng mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.